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Crab Bisque

1 can cream of asparagus soup
1 can cream of mushroom soup
2 soup cans light cream
1 cup heavy cream
1/2 tsp. tarragon
1/8 tsp. cayenne pepper
Salt and pepper to taste
6 1/2 oz. flaked Crab Meat
1/3 cup dry sherry (lower fat milk may be substituted)


Blend soups, creams and seasonings to just boiling. Add Crab Meat and reheat to just boiling. Remove from heat and add sherry.


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